Smoky vegan white bean chili with Hatch avocado cream has rich flavor and a spicy kick. A warm bowl with cool cream and a baguette is total comfort food.
recipe originally published October 27, 2015
Vegan white bean chili
Beans are our go to, quick and easy protein source, and a white bean is my favorite. The texture of a cannellini bean is softer without becoming mushy. A cannellini is perfect for a white bean veggie burger, and also for this white bean chili.
The smoky and mildly spicy flavors in this chili come from several peppers: chipotle in adobo , fire roasted jalapeno and poblano peppers. The creamy cool avocado sauce (that this recipe blends with Hatch chiles) helps balance the heat.
Game day chili
This has been our favorite "party chili" for more than a decade, and always makes an appearance during game day and game season. It is also just a great warming chili you can enjoy throughout the week, because it is a great meal prep recipe! A standard comfort food dinner during the cold winter months.
Did you make this vegan white bean chili?
Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes - thank you!
Hatch Avocado Cream
White Bean Chili
- 1 fresh jalapeño pepper, scrubbed
- 1 fresh poblano pepper, scrubbed
- 2 tablespoons olive oil
- 1 large yellow onion, peeled diced
- 6 cloves garlic, peeled and minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- 3 (15 ounce) cans cannellini beans, rinsed, drained, and divided
- 32 ounces vegetable broth, divided
- ¼ cup raw cashews
- 1 chipotle chile (from canned in adobo)
- 1 tablespoon adobo sauce
- 3 cups fresh corn kernels (frozen if fresh out of season)
- juice of 1 lime
- 2 teaspoons salt
- fresh jalapeño slices, as garnish
- To make the Hatch avocado cream: Use Hatch chiles instead of the basil in the Avocado Sauce recipe, then follow the recipe instructions.
- To make the chili: Place peppers directly on gas burner over flame. Using tongs, carefully turn after pepper is charred / blistered (3-4 minutes). Char all sides, remove from heat. Place in small bowl and cover with kitchen towel, allow to steam / cool for 10 minutes.
- Meanwhile, in large stockpot, sauté onion and garlic in olive oil until softened.
- To the softened onion and garlic, add cumin, oregano, and coriander. Continue to sauté another minute.
- Add 2 cans cannellini beans and 3 cups vegetable broth. Stir and bring to a boil. Once boiling, reduce to simmer, stirring frequently.
- While beans simmer, peel charred skins from peppers. Slice lengthwise, removing seeds and stem.
- Add peeled peppers to blender with remaining 1 cup vegetable broth, remaining can of beans, cashews, chipotle chile and adobo sauce. Blend at high speed until smooth.
- Add blender contents to simmering beans, stir to combine.
- Add corn, lime juice, and salt, stir and simmer on low for another 20-30 minutes.
- Serve with Hatch Avocado Cream, fresh jalapeño, crusty bread.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 208Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gSodium: 531mgCarbohydrates: 27gFiber: 10gSugar: 3gProtein: 14g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.